Coconut Dream Pie
INGREDIENTS
- 2 c. milk
- 3/4 c. sugar
- 1/4 c. cornstarch
- 4 egg yolks
- pinch of salt
- 2 tbsp. butter
- 1 tsp. vanilla
- 1 1/2 c. toasted coconut
- 3 egg whites
- 1 9" baked single pie crust
- whipping cream
DIRECTIONS
- Combine milk, sugar, cornstarch, egg yolks and salt in a medium pot. Bring to a boil, on medium heat whisking, frequently. Meanwhile, toast the coconut in a 350-degree oven, stirring occasionally, until golden brown. Once the custard has come to a full boil, remove from heat and stir in the vanilla and butter.
- Whip egg whites to stiff peaks. (I just freeze the extra egg white for meringue.) Fold the egg whites and toasted coconut into the custard mixture, reserving 2 tablespoons of toasted coconut to sprinkle on the whipped cream topping. Pour into a single baked pie crust. Let cool and top with whipped cream, then reserved toasted coconut.